Dried chestnuts, also known as dehydrated chestnuts, are a natural product with a very long shelf life. They are simply natural chestnuts (Castanea sativa) that have undergone a specific process before being consumed.
Process for obtaining dried chestnuts
Galicia is the birthplace of roasted chestnuts . The traditional method involved harvesting the chestnuts and leaving them to dry for 7 to 10 days. Then, the chestnuts were placed on hot coals to cook with the heat and smoke. This made it easier to remove the chestnut skins. To peel them, the chestnuts were placed in sacks, and with gentle taps, the skins simply came off.
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Through this process, the chestnut lost up to 80% of its water, but this not only preserved all its properties in greater concentration, but also attributed new ones. Let's see what the properties of the dried chestnut are:
What are the benefits of chestnuts?
Chestnuts are an energy-rich food. They are high in complex carbohydrates and have very low fat content . They are also rich in vitamin B and iron, helping to prevent anemia . These characteristics make dried chestnuts an energy-rich food capable of satisfying hunger and combating fatigue. Recommended for people on controlled diets and for those who participate in high-performance sports.
Controls hypertension: Dried chestnuts have a high potassium content, which acts as a diuretic, thus controlling fluid retention. Ideal for the celiac community: They are gluten-free, making them a viable alternative for people with celiac disease. After drying and roasting, dried chestnuts can be ground into flour and included in the daily diet. Provides fiber: As a nut, they contain a valuable amount of fiber, recommended for preventing constipation and cleansing the intestinal tract. How are dried chestnuts used? Although chestnuts are the nut with the lowest calorie count, they are comparable to wheat in their diverse uses . They are even considered a wheat substitute, a particularly important characteristic for the celiac community. Their main use is in flour form, which is used to make bread, cakes, pastries, and pasta, as well as a thickener for sauces and countless other sweet and savory recipes.
Given their dehydration process, dried chestnuts should be soaked for at least 12 hours and boiled for 60 minutes.
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